Chili Crisp Cucumber Salad
Chili Crisp Cucumber Salad: Cool, Crunchy, and Full of Kick
This Chili Crisp Cucumber Salad is the perfect balance of cool and spicy—crunchy cucumbers tossed in a tangy, garlicky dressing and finished with a generous spoonful of chili crisp for bold, craveable flavor. It’s refreshing, super easy to throw together, and the kind of side dish that steals the show.
The History and Inspiration Behind This Recipe
Cucumber salads have been a refreshing staple across many Asian cuisines for centuries. In Chinese cooking, pai huang gua is a classic smashed cucumber salad made with garlic, vinegar, sesame oil, and a touch of chili—beloved for its cooling crunch and punchy flavor. In Japan, sunomono (meaning “vinegared things”) often features thinly sliced cucumbers in a delicate, sweet-and-sour dressing that balances richness in other dishes. Over in Korea, oi muchim is a spicy, tangy cucumber salad that brings heat and brightness to any table, typically served alongside heavier grilled meats and stews. Each version is a celebration of seasonal freshness, simple ingredients, and the power of contrast—cool cucumbers with bold, savory dressings.
The beauty of these traditional cucumber salads lies in their simplicity and versatility. They’re often made in minutes, require minimal cooking, and provide a cooling balance to spicy or hearty dishes. These recipes have been passed down through generations and adapted across regions and families, with ingredients like sesame seeds, soy sauce, garlic, vinegar, and chili forming the base of countless variations.
This version of cucumber salad draws inspiration from those traditions, but with a modern twist: chili crisp. A relatively recent pantry darling in Western kitchens, chili crisp has long been a staple condiment in Chinese cuisine—especially in Sichuan cooking. It’s known for its addictive heat, crunchy texture, and umami-rich depth.
I brought all of that together in this recipe to create a quick and satisfying salad that pays homage to those traditional flavors while adding a little extra bite and boldness.
Why You’ll Love This Chili Crisp Cucumber Salad
This isn’t your average cucumber salad. It’s bright, punchy, and has just the right amount of heat to keep you coming back for more. The cucumbers stay crisp and refreshing, while the chili crisp adds layers of spice, crunch, and richness. It’s the kind of dish that comes together in minutes but tastes like you spent way more time on it—and it pairs beautifully with just about everything.
Fun Flavor Variations For Your Chili Crisp Cucumber Salad
Why settle for plain when you can get creative with different flavor combinations:
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Add herbs: Toss in chopped cilantro, Thai basil, or mint for a burst of freshness.
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Go nutty: Sprinkle in toasted sesame seeds or chopped peanuts for added texture.
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Make it sweet: Add a drizzle of maple syrup or agave for a touch of sweetness to balance the heat.
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Pump up the vinegar: Use black vinegar or lime juice instead of rice vinegar for a tangy twist.
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Spice switch: Sub chili crisp with gochujang or sambal oelek for a different kind of heat.
Serving Ideas For Your Chili Crisp Cucumber Salad
This Chili Crisp Cucumber Salad is incredibly versatile and can be used in various ways:
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Side dish: Serve it alongside grilled tofu, rice bowls, or noodles.
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Taco topping: Add it to lettuce wraps or Asian-inspired tacos for crunch and heat.
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Meal prep buddy: Keep it in the fridge for a quick snack or salad upgrade all week long.
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Picnic-perfect: Pack it up for warm weather meals—it travels well and tastes even better chilled.
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Bowl builder: Use it as a fresh component in a build-your-own grain bowl with rice, veggies, and protein.
Tips For The Best Chili Crisp Cucumber Salad
For the best results, follow these simple tips to perfect your Chili Crisp Cucumber Salad every time:
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Salt the cucumbers: Let sliced cucumbers sit with salt for 10 to 15 minutes, then drain—this helps them stay crisp and flavorful.
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Use Persian or English cucumbers: They’re less watery and have a better crunch than standard cukes.
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Let it chill: Pop the salad in the fridge for 30 minutes to let the flavors meld and keep it extra refreshing.
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Don’t skimp on the chili crisp: Use a generous spoonful to get all the good crunchy bits and layers of flavor.
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Customize the heat: Adjust the amount of chili crisp to suit your spice level—start slow, then turn it up!
The Final Bite
This Chili Crisp Cucumber Salad is what summer side dish dreams are made of—cold, crunchy, spicy, and ridiculously easy. It’s the kind of recipe that’ll live on repeat in your kitchen, whether you’re hosting a cookout, throwing together a weeknight dinner, or just craving something bold and refreshing. Leave a comment below to share your experience and any tips you may have for making this Chili Crisp Cucumber Salad even more delicious!
Chili Crisp Cucumber Salad
Equipment
- Mandoline Optional
- Fine Mesh Strainer
- Mixing Bowl
Ingredients
- 5 cups Persian Cucumbers Thinly sliced
- ½ tsp Sea Salt
- 4 Green Onions Thinly sliced
- 1 tsp Fresh Ginger Grated
- 1 clove Garlic Minced
- ¼ cup Rice Vinegar
- 1 tbsp Soy Sauce or Tamari
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Cane Sugar or Maple Syrup
- 1 tbsp Chili Crisp
- 1 to 2 tbsp Toasted Sesame Seeds
Instructions
- Using the tines of a fork, score the cucumbers lengthwise. This helps the dressing cling to the cucumber.
- Silce the cucumbers thinly, I like to use a mandolin for even thin slices. Place your sliced cucumbers in a mesh strainer and add the salt. Toss the cucumber slices to distribute the salt. Now, set the mesh strainer over the sink and let this stand while you gather and prepare the remaining ingredients, or let it sit for about 10 minutes.
- In a mixing bowl, add your green onions, ginger, garlic, rice vinegar, soy sauce, sesame oil, sugar or maple syrup, optional chili crisp, and toasted sesame seeds. Mix to combine.
- Once your cucumbers have released some of their water, pat them dry with a towel, then add them to the mixing bowl. Toss to coat your cucumbers with the dressing and to distribute the green onions.
- Taste and adjust the seasoning to your preference.
- Refrigerate until ready to serve. Cucumber salad is best served on the same day, but will keep for up to 3 days in an airtight container in the refrigerator.